Teriyaki Chicken Lettuce Cups

Savory teriyaki chicken, tender veggies, and crispy lettuce create a delightful crunch in these flavorful cups. Each bite bursts with sweet and savory goodness.

Course Appetizer

Cuisine Japanese

Keyword easy recipe, gluten-free, healthy appetizer, lettuce cups, teriyaki chicken

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 450kcal

Author Liza A

Ingredients

2 small sweet potatoes peeled and cubed
4 1/2 tbsp canola oil divided
¾ kosher salt divided
1 ½ lb chicken thigh chopped
1 small zucchini diced
½ red onion diced
2 cloves garlic chopped
½ cup teriyaki sauce
1/8 tsp black pepper
Leaves of iceberg or romaine lettuce
Chopped green onion for garnish

Instructions

Preheat oven to 425 degree F. Toss sweet potatoes with 1 1/2 tablespoons oil and ½ tsp salt. Spread in a single layer on a baking sheet. Bake until crispy, about 15-20 minutes. Set aside.
Heat 2 tablespoons oil in a nonstick skillet over medium high heat. Add chicken and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to a bowl.
Heat the remaining 1 tablespoon oil. Add the zucchini, onion and garlic; cook, stirring often, until tender, about 3 minutes. Return chicken to skillet and then add teriyaki sauce, black pepper and ¼ teaspoon salt. Stir to combine.
Spoon filling into open lettuce leaves then sprinkle with sweet potatoes and green onions. Roll up and enjoy.

Notes

Recipe by John Beatty as featured in the June 3, 2016 issue of People Magazine.

Nutrition